Sometimes I make whipped cream in my ISI cream whipper and it comes out beautifully fluffy and smooth, and other times when I dispense it, the cream looks "ragged" for lack of a better description. ...

I did not know pressurized cream whippers existed until just seeing a reference to one, which led me to do a Google search.
I own a manual cream whipper, which I rarely use, because it is exceedingly ...

I recently tried to whip warm cream and was surprised to find out that it would not hold air. After some limited research, I have discovered that in order for the fat in cream to form the matrix and ...

Cakes made of whipped-cream by professionals last for a long time in a consistent, white state. However, from what I know, whipped cream tends to become yellow and return to a more liquid state in a ...

I used to live in Britain and I'm familiar with using Double Cream (48%+ fat) in all my recipes. However I moved to Canada a year ago and double cream doesn't seem to exist in North America. This has ...

Why would liquid half-and-half creamer curdle when poured into hot coffee? This happens to me sometimes, and I'm not sure why. Could it have something to do with either the coffee being too hot or the ...

I recently got an iSi whipped cream container that charges with nitrous cannisters. I don't really understand how the thing works, which I think would help my use of the system. How does this actually ...

Can coconut cream be transformed into coconut milk, or the other way around? For example, will adding water or cow milk to coconut cream make a usable coconut milk? Or by reducing coconut milk, can I ...

I typically have heavy cream on hand but not milk so I'm frequently in need of a method to substitute the milk in recipes with cream. It seems to me that adding some amount of water and sugar to the ...

Until a few years ago, with only a little effort, I could find whipping cream and heavy cream without carrageenan and other undesirable ingredients in grocery stores. Now my source has dried up. How ...

I'm following this recipe to make cream brulee: http://www.masterchef.com.au/creme-brulee.htm
I'm a little confused over the correct type of cream to use. They list "thickened cream" but because this ...

I want to make a multi layer cake where one of the top layers consists of some kind of mousse. I haven't decided on what kind of mousse/creme yet because I have to transport the cake once it's done ...

My wife and I recently moved to Belgium. We were absolutely shocked by the fact that UHT (long life) milk and cream dominate supermarket shelves compared to pasteurized - by a factor of at least 10 ...

I have never seen or tried coconut cream (nor milk) personally, so I have no idea what should be it, but since I need it as a ingredient in my cocktails, I decided to give it a shot and try to make ...

My wife's birthday is coming up and I want to make a cake for her.
I was thinking of making a layer of sponge cake, amarena cherry sauce (cherries, wine and sugar), chocolate mousse, another layer of ...

I learned to make caramel sauce pretty recently and for a while was on a serious sauce-making kick.
Anyway, the day after Christmas I went to make a batch and noticed I didn't have any cream. I did a ...

I plan on purchasing some cannolis from a local bakery and will bring on a trip with me to some friends. Since my trip will span a few days, I want to try to preserve the cannolis until I can deliver ...

I know to infuse the flavor of citrus fruits in ganache, I can simple boil the cream with the zest and strain it out. What about fruits that have juice but don't have zest or aren't commonly powdered, ...

Is there any difference between a given cream and mix of different milks resulting in the same fat percentage?
For example, is there any difference in a half-and-half cream, say 16% of fat, and a 50% ...

In creme brulée, does milk/cream really have to be brought up to simmering point before being adde to the egg/sugar mixture and being put in oven in bain marie? Seems a waste of time to wait for it to ...

My question is about adding heavy cream or half 'n half to a dish. Olive oil is in a skillet over low heat. Next add lemon juice, a ladle of pasta cooking water and the cream. The cream always turns ...

Firstly, I have noticed all the curried dishes we eat in an Indian restaurant feel "creamy".
Now, I don't know whether they add cream, or yogurt, or coconut milk?
In which kinds of dishes do we need ...

A while ago I attempted to make the Better than Olive Garden Alfredo Sauce from food.com.
One of the ingredients it calls for is heavy cream and as I live in Canada where they don't sell heavy cream I ...

Whipping cream is hard to find where I live in India. We have a dairy brand named "Amul" which sells cream of butterfat content of 25% and cannot be whipped! Whipping cream has about 35% fat content ...